Juicy meatloaf? That's right, cooked in beef stock in the oven with tiny Greek grape tomatoes and mushrooms. You will need a half pound of ground pork, the same of fresh ground mild breakfast sausage and 1 pound of ground turkey; also, tiny red grape tomatoes, mushrooms and focaccia bread. It just so happens that I made some focaccia earlier today.
The key to good meatloaf is using a sparse amount of bread crumbs and no egg. I prefer to use as I do when making meatballs heavy cream as the catalyst. Mix all ground meat together along with 1/2 cup of bread crumbs, 1/4 cup of heavy cream and dried herbs: rosemary, mint, oregano and sage. A pinch of salt and 1 tsp of garlic powder can be sprinkled in for additional flavor enhancement.
Heat the oven to 425, drizzle olive oil onto a glass baking dish. Pat the meat mixture into a loaf size and lay it into the dish. Put the meatloaf into the oven uncovered for 20 min. as an initial start.
In the meantime, wash sliced mushrooms and grape tomatoes, as many as you like. In a marked glass measuring cup, dilute water and 1 and half tsp of beef bouillon paste. Add the mushrooms and tomatoes to the same dish with the meatloaf and pour in the one cup of bouillon. Let this cook in the oven uncovered until all is bubbly; about 35-40 min.
As for sides, I am serving left over Swiss steak from yesterday adding in a couple of small baked yellow potatoes. The focaccia bread was baked earlier and so, you may want to reheat before serving; warmed up is quite tasty. What is truly lovely about this meatloaf garnished with the grape tomatoes is that it is so color inviting. And, the best part is when the grape tomatoes pop in your mouth like an explosion of joy. The focaccia is used to sop up the rich liquid from the meatloaf and mushrooms.
~ Tutti a Tavola!
*scroll down for focaccia bread recipe/how to...
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